Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A comforting pasta dish featuring cheese tortellini, seared steak, and a rich garlic-parmesan sauce, perfect for a quick weeknight dinner.
Ingredients
For the Tortellini and Steak
- 20 oz cheese tortellini Fresh or refrigerated preferred for best texture; frozen works but reduce cooking time.
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is richer and more tender.
- Salt salt To taste.
- Black Pepper black pepper To taste.
- 1 ts garlic powder Light sprinkle on steak.
- 1 ts smoked paprika Light dusting on steak.
- 2 tbsp olive oil For searing.
For the Sauce
- 4 tbsp butter For the sauce base.
- 5 cloves garlic, minced Use more if desired.
- 1 cup heavy cream For a velvety texture.
- 3/4 cup whole milk Dilutes richness and keeps sauce pourable.
- 1 1/4 cups parmesan, shredded or freshly grated Fresh is best for melt and flavor.
- Parsley, chopped parsley, chopped Optional, brightens the plate.
- Red pepper flakes red pepper flakes Optional for heat.
- Cracked black pepper cracked black pepper Optional garnish.
Instructions
Preparation
- Prep everything first: mince garlic, grate parmesan, chop parsley, and pat steak dry.
- Season steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
- Bring a large pot of salted water to a boil for the tortellini. Cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
Cooking
- Heat a heavy skillet over medium-high heat. Add olive oil until shimmering.
- Sear steak for 3–4 minutes per side for medium-rare. Adjust time for thickness. Transfer steak to a cutting board and rest for 5–10 minutes, then slice thinly against the grain.
- Reduce heat to medium. In the same skillet, add butter and let it melt, scraping up browned bits.
- Add minced garlic and cook for 30–45 seconds until fragrant—do not burn.
- Pour in heavy cream and whole milk. Stir and bring to a gentle simmer. Let it reduce for 2–3 minutes until slightly thickened.
- Stir in parmesan a handful at a time, whisking until smooth. If sauce is too thick, loosen with reserved pasta water, 1–2 tablespoons at a time.
- Add cooked tortellini and sliced steak to the skillet. Toss gently to coat and warm through for 1–2 minutes.
- Finish with chopped parsley and a pinch of red pepper flakes if using. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat with a splash of milk or cream to loosen the sauce. Can be frozen for up to 2 months but texture may change. Serve hot from the pan for best experience.